|
François Massialot
François Massialot (1660, in Limoges – 1733, in Paris) was a French chef who served as ''chef de cuisine'' (''officier de bouche'') to various illustrious personages, including Philippe I, Duke of Orléans, the brother of Louis XIV, and his son Philippe II, Duke of Orléans, who was first duc de Chartres then the Regent, as well as the duc d'Aumont, the César d'Estrées, Cardinal d’Estrées, and the François-Michel le Tellier, marquis de Louvois. His first appeared, anonymously, as a single volume in 1691, and was expanded to two (1712) then three volumes, in the revised edition of 1733–34. His lesser cookbook, , (Paris, Charles de Sercy), appeared, also anonymously, in 1692. Massialot describes himself in his preface as "a cook who dares to qualify himself royal, and it is not without cause, for the meals which he describes...have all been served at court or in the houses of princes, and of people of the first rank." Places where Massialot served banquets included the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbara Ketcham Wheaton
Barbara Ketcham Wheaton (born in 1931 as Barbara Van Sciver Ketcham; Philadelphia) is an American writer and food historian. Since 1990, she has been honorary curator of the culinary collection at the Schlesinger Library, Radcliffe College, one of the largest collections in the United States of books and manuscripts relating to cooking and the social history of food. Biography In 1976, Wheaton produced a modern edition of Agnes B. Marshall's Victorian classic ''The Book of Ices'', originally published in London in 1885. She is the author of the well-reviewed ''Savoring the Past: The French Kitchen and Table from 1300 to 1789'', and of the biography of Marie-Antoine Carême, French exponent of '' grande cuisine'', in Alan Davidson's '' Oxford Companion to Food'' (1999). At her request (she did not want to wash dishes and wanted a durable but disposable dish) the MIT Media Lab's Counter Intelligence Group created its Dishmaker, a machine that made dishes on demand out of food-saf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
18th-century French Writers
The 18th century lasted from 1 January 1701 (represented by the Roman numerals MDCCI) to 31 December 1800 (MDCCC). During the 18th century, elements of Age of Enlightenment, Enlightenment thinking culminated in the Atlantic Revolutions. Revolutions began to challenge the legitimacy of monarchical and aristocratic power structures. The Industrial Revolution began mid-century, leading to radical changes in Society, human society and the Natural environment, environment. The European colonization of the Americas and other parts of the world intensified and associated mass migrations of people grew in size as part of the Age of Sail. During the century, History of slavery, slave trading expanded across the shores of the Atlantic Ocean, while declining in Russian Empire, Russia and Qing dynasty, China. Western world, Western historians have occasionally defined the 18th century otherwise for the purposes of their work. For example, the "short" 18th century may be defined as 1715� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cookbook Writers
French may refer to: * Something of, from, or related to France ** French language, which originated in France ** French people, a nation and ethnic group ** French cuisine, cooking traditions and practices Arts and media * The French (band), a British rock band * "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * ''Française'' (film), a 2008 film * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a type of military jacket or tunic * French's, an American brand of mustard condiment * French (catheter scale), a unit of measurement * French Defence, a chess opening * French kiss, a type of kiss See also * France (other) * Franch, a surname * French Revolution (other) * French River (other), several rivers and other places * Frenching (other) Frenching may refer to: * Frenching (automobile), recessing or moul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1733 Deaths
Events January–March * January 13 – Borommakot, Borommarachathirat V becomes King of Siam (now Thailand) upon the death of Thai Sa, King Sanphet IX. * January 27 – George Frideric Handel's classic opera, Orlando (opera), ''Orlando'' is performed for the first time, making its debut at the King's Theatre in London. * February 12 – British colonist James Oglethorpe founds Savannah, Georgia. * March 21 – The Molasses Act is passed by British House of Commons, which reinforces the negative opinions of the British by American colonists. The Act then goes to the House of Lords, which consents to it on May 4 and it receives royal assent on May 17. * March 25 – English language, English replaces Latin and Law French as the official language of English and Scottish courts following the enforcement of the Proceedings in Courts of Justice Act 1730. April–June * April 6 **After British Prime Minister Robert Walpole's proposed Excise Bill ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1660 Births
Year 166 ( CLXVI) was a common year starting on Tuesday of the Julian calendar. At the time, it was known as the Year of the Consulship of Pudens and Pollio (or, less frequently, year 919 ''Ab urbe condita''). The denomination 166 for this year has been used since the early medieval period, when the Anno Domini calendar era became the prevalent method in Europe for naming years. Events By place Roman Empire * Dacia is invaded by barbarians. * Conflict erupts on the Danube frontier between Rome and the Germanic tribe of the Marcomanni. * Emperor Marcus Aurelius appoints his sons Commodus and Marcus Annius Verus as co-rulers ( Caesar), while he and Lucius Verus travel to Germany. * End of the war with Parthia: The Parthians leave Armenia and eastern Mesopotamia, which both become Roman protectorates. * A plague (possibly small pox) comes from the East and spreads throughout the Roman Empire, lasting for roughly twenty years. * The Lombards invade Pannonia (mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Brûlée
''Crème brûlée'' (; ), also known as burnt cream, Cambridge burnt cream, or Trinity cream, and virtually identical to '' crema catalana'', is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is generally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. History The earliest known recipe of a dessert called ''crème brûlée'' appears in François Massialot's 1691 cookbook , but its ultimate origins are unclear. The recipe is based on egg yolks and milk, with a pinch of flour. Once cooked, François Massialot specifies "that it must be sweetened on top, in addition to the sugar that is put in it: we take the shovel from the fire, very red at the same time we burn the cream, so that it takes a beautiful colo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meringue
Meringue ( , ) is a type of dessert or candy, of French cuisine, French origin, traditionally made from Whisk, whipped egg whites and sugar, and occasionally an acid, acidic ingredient such as lemon, vinegar, or potassium bitartrate, cream of tartar. A binding agent such as salt, flour or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of wikt:stiff peaks, stiff peaks by Denaturation (biochemistry), denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. They are light, airy, and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. A uniform crisp texture may be achieved at home by baking at a low temperature () for an extended period of up to two hours. History The ''Oxford English Dictionary'' states that the French word is of unknown origin. The name ''meringue'' for this confection first appeared in print in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
